Showing 1 - 10 of 299
Making a good meal start at home
B Magazine, Suthon Sukphisit, Published on 28/04/2019
» Why do people in Bangkok rely mostly on food from vendors or restaurants? There are multiple answers to this. Some spend most of their time on the road. Cooking is not allowed in some apartments and condominiums. Hoarding ingredients like meat and vegetables is too complicated for some. Others have no cooking experience. Or believe it's a waste of time. Some think it costs more to cook at home than dining out.
All good in your neighbourhood
B Magazine, Suthon Sukphisit, Published on 04/02/2018
» Foods served at some particular restaurants may look nothing special. But once you've tasted them, you know you have to come back. Most such restaurants have never changed the way they cook. Their prices are highly affordable. And you can't beat the way they treat their customers. We sure love their down-to-earth and friendly manner.
The non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
Sister act
B Magazine, Suthon Sukphisit, Published on 27/01/2019
» Thai people just can't stay away from khao gaeng, or rice-and-side-dish shops. It's like a relative they have to see everyday. Most Thai people eat rice with side dishes for at least one meal a day. This is why these shops are everywhere. A shop in a good location, close to the office and transportation hubs and that offers lots of options can quickly gain in popularity.
Stop and eat the flowers
B Magazine, Suthon Sukphisit, Published on 01/07/2018
» There's a saying you may have heard about the Chinese and their relationship to food that goes, "They'll eat anything that moves except for bicycles." If that's the case, there isn't be much difference between the Thai and the Chinese as both will eat just about anything.
Bone-Free, Worry-Free
B Magazine, Suthon Sukphisit, Published on 19/11/2017
» Ever wonder why it is so wonderful to have a good bowl of khao tom pla insi (rice soup with king mackerel), mahi-mahi steak or grilled salmon with soy sauce? The credit, at least partly, goes to the skill of your cook. The other part of such a pleasant eating experience is that the fish comes bone-free. Somebody has done a very good filleting and deboning job for you already.
What's cooking for breakfast?
B Magazine, Suthon Sukphisit, Published on 08/01/2017
» Everyone knows that breakfast is an important meal, but when looked at closely, it is as loaded with cultural significance as it is with vitamins and nutrients to fuel the coming day. It can provide a wealth of detailed information on the local environment, on the historical era in which it is or was eaten, the kind of work done by and the social status of the family who prepare and eat it, and the prevailing awareness of the relationship between food and good health.
A culinary melting pot
B Magazine, Suthon Sukphisit, Published on 28/08/2016
» Think of a favourite dish and then consider the various ingredients that come together to make it. You'll see that they are drawn from many different sources, some of them borrowed from other culinary traditions. One good example is pad Thai. Almost everything that goes into it is Chinese, from the small-gauge rice noodles to the tofu, beansprouts, hua chai po (Chinese turnip), Chinese leeks, dried shrimp, peanuts and even the duck eggs (in the past, ducks in Thailand were raised by Chinese). In terms of its ingredients, this familiar dish is Chinese from top to bottom, although whether it was a Thai or a Chinese cook who first prepared it, I don't know.
The other side of Songkran
B Magazine, Suthon Sukphisit, Published on 12/04/2020
» When Songkran is approaching, people instinctively bring out colourful shirts to wear as a gesture to celebrate the occasion.
The pros and cons of eating out
B Magazine, Suthon Sukphisit, Published on 18/08/2019
» I am often asked which one is better and cheaper -- cooking at home or eating out. Some people are wondering why food shops and noodle shops sell the same dishes at different prices. In the meantime, many are figuring out the operating cost of restaurants to compare with the cost of home cooking.